ALMOND BUTTER CARAMEL SLICE WITH RASPBERRY

This delectable slice has a shortbread-like base, a creamy almond butter caramel and top layer of dark chocolate and freeze dried raspberry. It’s something that I made for myself in preparation for postpartum and often make for other mothers in their own postpartum. It’s a delicious chocolatey treat that feels nostalgic and really hits the spot. It’s not sickly sweet, it contains beautifully nourishing whole food fats, and is also really indulgent. 6 pieces per serve. This slice freezes beautifully, in fact, I love eating it straight from the freezer, it’s delicious. Store in an airtight container in the freezer for up to three months, or in the fridge for up to one month. Almond butter, almond meal, coconut oil, maple syrup, 70% dark chocolate, coconut flour, vanilla, freeze dried raspberry and sea salt.